Is there a pepper lover among us who doesn’t swoon at the thought of a darkly roasted red bell: velvety, caramelized and dripping with juice? Whether curled over crostini or draped onto some kind of ...

I met a friend the other day who said she had bought a 6-pound bag of Vidalia onions when she needed just one. What could she do with all those onions? Then she offered them to me. I willingly took ...